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| Herb Roasted Turkey |
I've made turkey many different ways. When it comes to flavor, and pan drippings that make the best gravy; hands down, Herb Roasted Turkey is the best! The Chardonnay and herbs really make the gravy spectacular!
When it comes to carving the turkey, I prefer to do that ahead of guests arriving to my home. Nobody wants to wait for the turkey to be carved on Thanksgiving Day. Besides, we've all seen a roasted turkey. This isn't something new. However, if this is your first time roasting a turkey, by all means, show off your cooking skills. Present the whole roasted turkey, then give someone the honors of carving the first slice. Or take it back to the kitchen and carve it.
Here are my tips, to make Thanksgiving run a little smoother. Carve the turkey before your guests arrive. Keep warm in a crock pot, or chafing dish, with a cup or two of turkey stock.
Since you've done that huge chore, of carving the turkey ahead of time; it cuts down on a messy kitchen. Don't be tempted to toss the turkey carcass in the trash. Instead, put it in a stock pot, to make broth. This is a great way to reduce waste in the kitchen. Also, it can serve as back up stock, if you run out of gravy. Be sure to check my Tips and Techniques, for more ways to run your kitchen efficiently.
INGREDIENTS:
1 Whole turkey, rinsed and patted dry with paper towels (reserve: neck, livers, gizzards for turkey stock)
3 Carrots, peeled, chopped
3 Stalks celery, chopped
1 Large shallot, peeled, chopped
2 Large garlic cloves, peeled, chopped
1 Orange, cut into wedges
1 Bottle Sterling Vintner's Collection Chardonnay
2 Sticks butter, softened
1 Tablespoon fresh parsley, minced
1 Tablespoon fresh basil, minced
1 Tablespoon fresh oregano, minced
2 Teaspoons Righteous Seasoning
DIRECTIONS:
Preheat oven to 350. Place an oven rack on the lowest position. Remove extra racks. Place prepared turkey, in a roasting pan. Stuff turkey cavity with: carrots, celery, shallot, garlic, and orange wedges. Pour Chardonnay, into the pan, being careful not to get the turkey wet. In a medium-sized bowl, stir: parsley, basil, and oregano into softened butter. Slather herbed butter, over the top of turkey. Sprinkle Righteous Seasoning over turkey. Place lid on roaster, and place on bottom rack of oven. Remove roaster lid after 1 hour. Continue cooking until temperature registers 165 degrees, when meat thermometer is placed in the thickest part of the thigh, not touching any bones. Turkey will be golden brown. Place roaster on a cutting board. Let turkey rest, in the roaster, with the lid on, for 30 minutes.
HOW TO SERVE:
Carve turkey, and arrange sliced turkey on a platter. Served dinner style.
Carve turkey, and place in a crock pot, or chafing pan, with 1 cup chicken broth. Heat turned to medium low. Serve buffet style.
Reserve pan drippings for gravy.
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